ON THE LAST NITE OF CHANUKAH

Since my mom’s Gingerbread Men recipe already appeared on my blog last year (see the December 24th post)...

Here’s a recipe for making a different -- yet equally delicious-- type of dough suitable for use with cookie cutters and icing.

If you love to bake, chances are you have a collection of cookie cutters. I have dozens. Some are vintage. some are flea market finds. Some are handmade in copper. Some are brand new.

In the same way, Christmas cookies are often baked in the shape of wreaths, trees and Santa Claus, my Chanukah cookie cutters resemble the symbols of the season—a menorah, a star, and a dreidel.

My recipe for Cut Out Cookie Dough works for every faith, holiday, and celebration. Enjoy!

DOUGH FOR CUT OUT COOKIES

1 cup butter
1 1/2 cups sugar
2 large eggs
1 tsp almond extract
3 to 4 cups of flour
1 tsp baking soda
Cookie Cutters
Tubes of colored icing

Beat butter at medium speed with a mixer until creamy. Gradually add sugar, beating well. Add eggs and almond extract, beating well. Mix flour with baking soda, then add to mixture.

Divide the dough into 4 to 5 rolls. Wrap each one in wax paper and refrigerate overnight, or for up to 4 days.

When you are ready to bake, let dough reach room temperature.

Preheat oven to 350 degrees.

Roll out dough to a 1/4-inch thickness on a lightly floured surface, then use cookie cutters to cut out cookies. Transfer cookies to a greased cookie sheet. Bake for about 9 minutes.

Cool on a wire rack before decorating with icing. Makes about 4 dozen medium to large cookies.